Cooking Equipment

Gas cooking equipment is often chosen for responsive heat control and high-output cooking, while electric equipment can be a strong option for kitchens without gas access or operations that need electric installation. The best choice depends on your utilities, cooking style, local code, and production needs.

Many commercial cooking equipment items require proper ventilation under a commercial hood, especially ranges, fryers, charbroilers, griddles, and convection ovens. Requirements vary by equipment type, fuel source, and local code, so always confirm ventilation needs before purchasing.

Natural gas and liquid propane (LP) are both common fuel types for commercial cooking equipment, but they are not interchangeable.

Natural gas is supplied through a utility line, while LP is stored in tanks. LP burns hotter and is often used where natural gas is not available, but equipment must be specifically configured for one or the other.

Compact kitchens and food trucks may benefit from countertop fryers, countertop griddles, hot plates, microwaves, compact convection ovens, induction ranges, and space-saving equipment that can support multiple cooking tasks in a smaller footprint.

Before installation, confirm the equipment dimensions, utility requirements, ventilation needs, clearance requirements, local code considerations, and whether professional installation is required. This helps avoid delays and makes sure the unit fits your space and workflow.